Tender Braised Brisket (An Easy Slow-Cooker Showstopper!)
A hearty and flavorful recipe for a beef brisket, perfect as a showstopper for a holiday meal. The brisket is first seared until well-browned, then transferred to a slow cooker to braise for 7 hours with red onions, carrots, dried plums, and a rich red wine sauce until it is exceptionally tender. The dish is served with the braised carrots and topped with a bright, fresh horseradish-parsley gremolata.
Ingredients
- For the Brisket:
- 1 (5-lb.) beef brisket, fat trimmed to 1/4 inch thick
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 large red onions, cut into 1-inch slices
- 1 cup kosher dry red wine
- 1 pound small carrots, peeled
- 1 cup dried pitted plums (about 5 oz.)
- 3 fresh thyme sprigs
- 1 cup water
- For the Gremolata:
- 1 1/2 cups packed fresh flat-leaf parsley leaves
- 1/2 cup olive oil
- 1 1/2 tablespoons prepared or grated fresh horseradish
- 1/2 teaspoon lemon zest
- 1 Tbsp. fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- Prepare the Brisket: Heat 3 tablespoons of olive oil in a large skillet over high heat until just smoking. Sprinkle the brisket all over with salt and pepper. Cook the brisket in the hot oil for about 12 minutes total, turning, until browned on all sides. Transfer the brisket to a 6- to 8-quart slow cooker.
- Start the Sauce: Reduce the heat under the skillet to medium-high. Add the onions and cook, stirring occasionally, for about 2 minutes, until browned and beginning to wilt. Add the red wine; cook, scraping the bottom of the skillet to loosen any browned bits, until the liquid is reduced by about half (about 2 minutes).
- Slow Cook: Add the onion-wine mixture to the slow cooker. Place the carrots, dried plums, and thyme sprigs in the slow cooker with the brisket. Add 1 cup of water.
- Cover and cook on LOW for about 7 hours, until the brisket is tender.
- Make the Gremolata: While the brisket cooks, combine the parsley, olive oil, horseradish, lemon zest, lemon juice, salt, and pepper in a food processor. Pulse about 10 times, until very finely chopped. Cover and refrigerate until ready to use.
- Finish and Serve: Transfer the brisket to a cutting board to rest. Transfer the carrots to a platter.
- Pour the cooking juices from the slow cooker through a fine mesh strainer into a large bowl, discarding the solids. Let the liquid stand for 10 minutes for the fat to rise, then skim and discard the fat.
- Whisk the remaining liquid vigorously; reserve 1 1/2 cups of this sauce for serving.
- Slice the rested brisket against the grain and transfer it to the platter with the carrots. Top with the gremolata and serve with the reserved sauce on the side.
Notes
- This is a showstopper main course, perfect for a holiday dinner like Christmas or a special occasion.
- Searing the brisket before slow cooking is a crucial step that adds deep, savory flavor (maillard reaction) to the final dish.
- The gremolata is a fresh, no-cook sauce that provides a bright, sharp contrast to the rich, braised meat. It can be made while the brisket is cooking.
- Letting the brisket rest for 10-20 minutes before carving is essential for the juices to redistribute, ensuring the meat is moist and tender.
Find it online: https://www.eatswithsoul.com/tender-braised-brisket/